Michael G

8.9

Some peach and other tree fruit, but also some lemon. It’s balanced. Sweet, but not so sweet. Off dry blend. Seems like it’d be good would with spicy food. — 5 years ago

Diana Sabo

9.5

Enjoyed 2019 vintage on May 14, 2020. Liked this! — 6 years ago

Elliot Bibby

9.2

Great on its own and easy drinking 😊 — 7 years ago

Lori Honer

8.9

Interesting and really delicious. Hints of spice and cherry — 8 years ago

Henry Horn

9.1

Fruit. Crisp. Buy again. From cellar direct outlet — 8 years ago

Scott Rowe

9.1

GOLD
Much respect, a delicious wine. — 8 years ago

Kathryn Sabol

9.5

Pineapple, guava paste, sunshine, beaches. — 9 years ago

Neil Valenzuela

9.0

Previous notes apply... prepping for Thanksgiving- Happy Thanksgiving 🦃🍁 — 5 years ago

Matt Sterr

9.0

Dry farmed bush vines. Cinsault w/Pais — 6 years ago

Michael santee

9.1

@David Santee — 6 years ago

Max Kates

9.0

Delicious zin — 7 years ago

Jessica Thomas

9.0

Meritage Reserve 2014- wine club pick up 12/17. strong tobacco and licorice flavor. — 8 years ago

with Jolinda

Julie DeGraaf

9.0

Very good! — 8 years ago

Jan-Philip Wassenaar

9.8

Awesome wine, great nose, never gets boring, great with food but also evening glass — 9 years ago

Jonathan Shoup

9.1

Berry taste but not tart. Very light acidity with an exceptional finish. Delicious wine! — 5 years ago

with Jennifer

Jason Keefer

9.2

Flavor packs a punch, dry but good mouthfeel, currants, blackberries, rich earth! So yumz and can lay down for many more years! — 6 years ago

with Natasha

Isaac Pirolo

9.3

Apparently Tasting Note Tuesday
is now a thing (thanks for the heads up @Greg Ballington). That said, I’m still an advocate of everyday of the week, but I’ll participate nonetheless.

A wine such as this requires serious research. Fortunately Ian D’Agata’s notes in Vinous are indispensable: “Feudo Montoni’s greatest wine is the Nero d’Avola Vrucara, a single vineyard wine made from roughly 80-100 year-old vines that grow at 500 meters above sea level. Most of the vines are of pre-phylloxera origin, and are therefore ungrafted. The vineyard’s name derives from the Sicilian word vruca, a local herb that grows in the vineyards and exudes aromas of menthol and incense. The Vrucara vineyard is especially beautiful, a field of gnarly, very thick trunked and low-lying bush vines hugging the dark mainly clay soils (with a little loam and sand). Vinification is... very traditional... At its best, Vrucara is a benchmark Nero d’Avola, eschewing the vanilla notes of more modern interpretations of Nero d’Avolas, while offering multilayered violet, blueberry, macerated red cherries in alcohol, tar and spicy aromas and flavors, with a characteristic hint of eucalyptus and incense.”

The 2012 doesn’t veer off course. Benefits from an hour open, but a few would be ideal. A mashup of spiced cherry and blackberry is hard to miss, but the floral, earthen, and leather entanglement is the attraction here and clearly terroir driven. There’s a noticeable clay pot and smoked meat component which beautifully emphasizes how old world this wine really is. The oak treatment is evident, but the wine is also able to withstand a fair amount and still proudly carry its old world card. — 7 years ago

Jessica Thomas

10

My favorite wine at Bull Run — 8 years ago

Liz Glamazon

9.5

Holy crap. Bold, complex, really good 2008. In a magnum, maybe that helped this wine age so well over the years. Knockout wine. — 9 years ago

Christopher Welch

10

The Talking Bull — 9 years ago